Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Cindy

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.

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  • In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.

  • In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.

  • Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts

382 calories; protein 4.4g 9% DV; carbohydrates 59.9g 19% DV; fat 14.9g 23% DV; cholesterol 92.1mg 31% DV; sodium 255.9mg 10% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2003
This is a wonderful way to use up the abundance of rhubarb in your garden!! My husband is not a rhubarb fan but found this pie to be "out of this world". It is quite light airy and appears to be from a gourmet pie shop!! The only thing I had to do differntly is put a foil tent over the pie about 1/2 way through the baking process because it seemed to be browning too much too quickly. Read More
(21)

Most helpful critical review

Rating: 3 stars
06/25/2007
I'm not really sure!:) I'm one of those odd young men that like to bake and try recipes from the internet. This is the first one I neither like or hate. I can't decide if I like it or not. I've had a couple slices now and I can't decide! Hehe! Read More
(3)
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2003
This is a wonderful way to use up the abundance of rhubarb in your garden!! My husband is not a rhubarb fan but found this pie to be "out of this world". It is quite light airy and appears to be from a gourmet pie shop!! The only thing I had to do differntly is put a foil tent over the pie about 1/2 way through the baking process because it seemed to be browning too much too quickly. Read More
(21)
Rating: 5 stars
08/13/2005
Very light and tasty; not tart at all! It bakes in 3 layers: creamy custard on the bottom, a thin layer of rhubarb cream over it, all topped by a crusty, merengue-like topping. All my 5 guests loved it, including my petite 85-year old friend who doesn't care much for rhubarbs. And, to my surprise, they all had 3 servings within a 1.5 hour time bracket! They were all puzzled by the taste of it -- "it doesn't taste like rhubarb pie," as they all put it in their own words. One thought it had a very faint nectarine flavor, the other a bit of berry, another perhaps a tad of baking chocolate powder, and the younger one believed it to have "a tangy hint of possibly orange?," he announced with a question mark in his voice. They talked about it for a long time, each trying to put a finger on what it tasted like -- it was actually fun to see them all trying to come up with a flavor they all agreed with. In liew of this, I would change the name of the recipe to "Mystery Rhubarb Custard Pie." ***** This recipe definetely merits a 5 STAR, even though it doesn't taste like rhubarb pie. NOTE: On step 2 of the recipe instructions, I beat the ingredients very well until the "liquid" was very smooth and "homogenized". Perhaps that's what separates the pie into 3 layers. Also, make sure to cover the pie with foil, during baking, after the merengue tans to a nice color. Read More
(17)
Rating: 5 stars
06/06/2004
This recipie was great, i am not a fan of pie crust so i used a graham cracker crust and it was great! Read More
(11)
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Rating: 4 stars
05/06/2009
5-stars don't even do this justice. This is both unusual AND delicious. The description refers to using orange juice concentrate (the ingredients just call for orange juice) so I used only the orange juice and got a wonderful taste blend that still allowed the unique rhubarb flavor to shine through. Also I pre-bake this (and any crust that will be filled and baked) crust only for 10 minutes before I add the filling. Read More
(9)
Rating: 5 stars
02/12/2006
Absolutely one of the best rhubarb recipes. Made more than expected and had to use a larger pie dish. Exceptional flavour interesting texture and perfect for company. Watch you don't over cook it though. Recommended time is too long. Read More
(6)
Rating: 5 stars
07/23/2007
Great recipe. My husband especially loved this. I used 3 Tablespoons of frozen orange juice concentrate. Nice change from our regular rhubarb desserts. Amazing flavor! Read More
(4)
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Rating: 4 stars
06/07/2010
I thought this turned out very nice. I accidently used jumbo eggs so there was too much filling and it cooked over the edge of the crust but other than that it was a success. Read More
(3)
Rating: 3 stars
06/24/2007
I'm not really sure!:) I'm one of those odd young men that like to bake and try recipes from the internet. This is the first one I neither like or hate. I can't decide if I like it or not. I've had a couple slices now and I can't decide! Hehe! Read More
(3)
Rating: 4 stars
08/29/2002
All in all a great recipe. I will most definitely make it again! P.S. Not "kid-friendly;" no child I know will eat rhubarb no matter what form it's in! Read More
(2)